Boooo. I thought this was going to be great so I made the full recipe so I'd have leftovers. It was not great. It was pretty boring. I feel like it was a waste of time. It was an okay dinner but definitely nothing special. I'm glad I used canned artichoke hearts so I at least didn't waste time on that step. I would not make this again.
Artichokes, Mushrooms, and Potatoes with Whole Wheat Pasta
Essential Vegetarian Cookbook by Diana Shaw, p. 288
4 medium artichokes, trimmed, quartered, and pared; or 1 10oz package frozen artichokes, thawed
1 tablespoon extra virgin olive oil
2 shallots, minced
4 scallions, white part plus 2 inches of greens, chopped
2 cups loosely packed sliced white button, cremini, or portobello mushrooms
1 tablespoon balsamic vinegar
2 cups canned chopped tomatoes, drained
2 teaspoons capers
2 medium potatoes, preferably Yukon Gold, peeled and sliced 1/3 inch thick
12 ounces dried whole wheat spaghetti
1/4 cup grated Asiago or Parmesan cheese, for garnish
1. If you're using fresh artichokes, bring enough water to cover the artichokes to a boil in a large saucepan. Add the artichokes, and let the water return to a boil. Cver the saucepan, reduce the heat to medium0low, and simmer until the artichokes are tender enough to pieces with a fork, about 15 minutes.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. When it's hot, add the shallots and scallions. Reduce the heat to medium and saute, stirring often, until the vegetables are soft, about 7 minutes. Add the mushrooms and continue cooking until they color and begin to give up liquid, about 6 minutes. Stir in the vinegar, tomatoes, capers, potatoes, and cooked fresh or thawed frozen artichokes, and bring to a simmer.
3. Cover and reduce heat to low. Cook, stirring often, until the potatoes have cooked through, about 20 minutes. Meanwhile, prepare the spaghetti according to the package directions. Drain.
4. Serve the sauce over the hot whole-wheat spaghetti, sprinkled with the cheese.